Gustatory area

Guntur Chilli is a group of cultivars from the species Capsicum annuum, which are native to the Guntur District in the Indian state of Andhra Pradesh. Known for their high heat value and deep red color, Guntur chillies are a major export product of India and are used in both food and pharmaceutical industries.

History

The cultivation of Guntur chilli dates back to the 17th century, during the rule of the Nayakas of Gingee. The region's fertile soil and favorable climate made it an ideal location for chilli farming. Over the centuries, the cultivation of Guntur chilli has evolved with the introduction of new farming techniques and hybrid varieties.

Cultivation

Guntur chilli is grown in the districts of Guntur, Prakasam, Warangal, and Khammam. The crop is typically sown in June and harvested in December. The chillies are sun-dried and then sorted for quality. The high-quality chillies are exported, while the lower quality ones are used domestically.

Varieties

There are several varieties of Guntur chilli, including Guntur Sannam, Guntur 334, Guntur 341, Guntur 355, and Guntur 368. Each variety has its own unique characteristics in terms of heat value, color, and size.

Uses

Guntur chilli is used in a variety of ways. In the food industry, it is used as a spice in many Indian dishes. It is also used in the production of chilli powder and chilli oil. In the pharmaceutical industry, Guntur chilli is used in the production of capsaicin, a compound used in pain relief creams and sprays.

Economic Impact

Guntur chilli plays a significant role in the economy of Andhra Pradesh. It is one of the major agricultural exports of the state, with the majority of the produce being exported to countries like Bangladesh, Sri Lanka, and the Middle East.

See Also

• Indian cuisine
• Spices of India
• Agriculture in India